Green Bean and Cherry Tomato Salad
A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.Two summer veggies combine for a light, healthy summer salad. Mix up a simple vinaigrette made with fresh lemon juice, olive oil, and shallots. Chowhound
Servings: 8
Ingredients
- 2 tbsp finely chopped shallot (from about 1 medium shallot)
- 2 tbsp finely grated lemon zest (from about 2 medium lemons)
- 2 tbsp kosher salt, plus more as needed
- 1 tbsp freshly ground black pepper, plus more as needed
- 6 tbsp freshly squeezed lemon juice (from about 3 medium lemons)
- 1/2 cup extra-virgin olive oil
- 2 pounds pounds green beans, ends trimmed
- 2 pints (1 pound) cherry tomatoes, halved
- 1/2 cup finely chopped fresh Italian parsley leaves and stems
Instructions
- Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.
Notes
Pour it over crisp blanched green beans and sweet halved cherry tomatoes, stir in some parsley, and serve with Grilled Rib Steaks, Grilled Salmon, a Leg of Lamb, or a Whole Grilled Bass.
This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.